Publisher Photo
Publisher Photo
This recipe came from friends who live in Australia. The unusual "Down Under" dip goes over big here in the North East!—Judy Ward, Centereach, New York
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cans (16 ounces each) whole kernel corn, drained
  • 1 medium onion, finely chopped
  • 1/2 to 1 teaspoon chili powder
  • 1 tablespoon butter
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 pound sliced bacon, cooked and crumbled
  • 2 tablespoons sour cream
  • Pepper to taste
  • Tortilla chips

Directions

Place corn in a food processor; cover and process until coarsely chopped. In a large skillet, saute onion and chili powder in butter for 2 minutes or until onion is tender. Add corn and cheddar cheese; cook and stir until cheese is melted.
Remove from the heat; stir in the bacon, sour cream and pepper. Serve warm with tortilla chips. Yield: 3 cups.
Originally published as Chili Corn Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p104

Nutritional Facts

1/4 cup: 142 calories, 8g fat (4g saturated fat), 19mg cholesterol, 371mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 5g protein.

  • 2 cans (16 ounces each) whole kernel corn, drained
  • 1 medium onion, finely chopped
  • 1/2 to 1 teaspoon chili powder
  • 1 tablespoon butter
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 pound sliced bacon, cooked and crumbled
  • 2 tablespoons sour cream
  • Pepper to taste
  • Tortilla chips
  1. Place corn in a food processor; cover and process until coarsely chopped. In a large skillet, saute onion and chili powder in butter for 2 minutes or until onion is tender. Add corn and cheddar cheese; cook and stir until cheese is melted.
  2. Remove from the heat; stir in the bacon, sour cream and pepper. Serve warm with tortilla chips. Yield: 3 cups.
Originally published as Chili Corn Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p104

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